Asian Ramen Noodle Salad

Ramen Noodles take me back to my college dorm days, but I rarely cook them any more. However, when they are on sale for dirt cheep, I always buy a few packs for when I am in need for a quick and easy dinner. I don't use the seasoning packets, just the noodles. The cook so quick! Here is my most recent Ramen Noodle Salad that I made this week.

2 packages (3 oz each) ramen noodles (any flavor)
½ cup peanut butter
¼ cup each water, vinegar and teriyaki sauce (I was going to make my own from this recipe, but didn't end up having enough time, so used store bought)
2 cloves garlic, minced
¼ tsp crushed red pepper flakes
1 cucumber, quartered lengthwise, seeded and sliced
2 carrots, shredded
2 scallions, sliced
2 leftover cooked chicken breasts, diced

Bring 4 cups water to a boil in a medium saucepan. Add ramen noodles (save seasoning packets for another use or discard). Boil 3 minutes or until tender. Drain and rinse under cold water; drain again.

Whisk peanut butter, water, vinegar, teriyaki sauce, garlic and crushed red pepper in a medium bowl until smooth. Add noodles, chicken, cucumber, carrots and scallions. Toss to mix and coat.

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